Lemon Cranberry Muffins
These Lemon Cranberry Muffins are sweet and tangy, perfect for unexpected guests.
Equipment
- Muffin tin
- Mixing bowl
- whisk
- Measuring cups
- Measuring spoons
Ingredients
Wet Ingredients
- ¾ cup milk
- ¼ cup lemon juice
- 2 pieces eggs
- ½ cup vegetable oil
Dry Ingredients
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Add-ins
- 1 cup cranberries, halved
- ⅓ cup toasted slivered almonds
Instructions
Preparation Steps
- Gather all ingredients.
- Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
- Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
- Spoon batter into the prepared muffin cups, filling each ⅔ full; sprinkle with almonds.
- Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Notes
Perfect for unexpected guests and very quick to prepare.
Nutrition
Serving: 1muffinCalories: 281kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 2gCholesterol: 32mgSodium: 238mgPotassium: 90mgFiber: 1gSugar: 22gVitamin C: 4mgCalcium: 102mgIron: 1mg
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